Directions

Line bottom and sides of a 5- to 6-quart oval slow cooker with parchment paper. Coat with cooking spray and sprinkle with cornmeal.

In a large bowl combine 1 1/2 cups of the flour and the next five ingredients (through dry mustard). Add the warm water and 3 tablespoons of the melted butter. Beat with a mixer on medium for 30 seconds, scraping bowl as needed. Beat on high for 3 minutes. Stir in the 1/2 cup cornmeal and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into 16 balls, pulling and tucking edges to form smooth tops. Place balls, evenly spaced (sides will be touching), in prepared cooker.

Cover and cook on high for 1 1/2 to 2 hours or until a thermometer registers 200 degrees F (tops of rolls may be slightly wet). Use parchment paper to remove rolls from cooker; peel off paper. Place rolls on a baking sheet; cool.

Preheat broiler. Brush tops of rolls with the remaining 1 tablespoon melted butter.* Broil 4 to 5 inches from the heat for 3 to 4 minutes or until light brown.